Friday, June 10, 2011

Ham Sui Kok/Fried Crescent Dumplings

This is one particular item that I will order each time we have dim sum. These golden beauties are not admired for their filling but their pastry, it is deep-fried enough to give it a crispy light outside, soft-chewy inside with a delicious meat filling. I always wanted to learn to make this and finally get to do so with a friend of mine not too long ago. I never knew they were so easy to make. If you like this type of pastry I hope you try this out.

1. Heat up some oil in a wok, stir fry garlic and onion until fragrant and lightly brown. Add in ground meat. Break up the meat and continue to cook until the meat changes color. Add in the mushrooms and carrot. Stir fry for a few minutes and add in all the seasoning and water.
2. Continue to simmer until the meat is cooked and add in the cornstarch mixture. Stir until sauce thickens. Add in the spring onions,chives and sesame oil. Stir until combined. Remove from heat and set it aside to cool down before using.

1. Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough comes together.
2. Stir in sugar and mix well. Mix in glutinous rice flour. Stir and add in water slowly (you might not need the whole cup) to form dough. If the dough is too wet then add in just a little more glutinous rice flour.
3. Divide into 18 - 20 pieces. Fatten out the dough with your fingers, add in 1 ½ tsp fillings. Close up the dough and form into dumpling like shape (don't put too much filling as it will be difficult to wrap them up)
6. Heat oil on medium heat and fry dumplings until golden.

Note: Do not fry it over high heat or your dumplings won’t get crispy and it might explode while frying.

Hi, is the pastry dough sticky to the hands when you try to put in the fillings?Recently i made a dough with glutinous rice flour n wheat starch. The dough was very sticky and difficult to manage. Pls advice. thks alot :) Belle

I'll love to have these, especially if I can have it with some good chilli sauce.But then hoh, sometimes, I feel frustrated, it takes ages to make and shape each of them, but minutes to gobble them up.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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